Fennel and orange salad

A fresh, refined winter salad: crunchy fennel and juicy orange, lifted with olives and olive oil. Light and refreshing, it wakes up the taste buds with its aniseed and citrus pairing.

Preparation: 15 min  |  Cooking: 0 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, whole items) use average weights. 149 kcal · 2 g protein · 11 g carbohydrate · 10 g fat

Ingredients

• 2 bulbs of fennel
• 2 oranges
• 60 g black olives
• 2 tbsp olive oil
• salt, pepper

Method

1. Slice the fennel finely.
2. Peel the oranges, removing all the pith, and cut them into segments.
3. Arrange the fennel, orange and olives on a plate.
4. Season with olive oil, salt and pepper.

Nutritional benefits

Fennel is low in calories, rich in fibre and kind to the digestion, orange provides vitamin C and freshness, and olives add good fats. A light, hydrating, vitamin-rich salad, ideal in winter and for weight loss. Naturally vegan and gluten-free.

Variations and substitutions

• With grapefruit instead of orange.
• With nuts or seeds.
• With feta (not vegan).
• With mint or dill.

Storage and making ahead

Best eaten fresh; keeps for 1 day. Dress just before serving.

💡 Good to know

Slice the fennel very thinly (with a mandoline): raw and thin, it is more tender and less stringy.

Related reading

Discover more vegetarian recipes · vegan recipes · weight loss recipes · gluten-free recipes · dairy-free recipes.

Ingredients in this recipe: fennel · oranges · black olives · olive oil · salt.

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